Citrus Chicken Salad with Honey Orange Dressing
Accompany this refreshing, beautiful salad with warm bread sticks. The dressing can be made up to two days ahead—just cover and refrigerate. Grate the orange before peeling.
DRESSING
1/3 cup bottled olive oil vinaigrette
1/4 cup honey
2 teaspoons grated orange peel
SALAD
1 bag (10 ounces) romaine salad blend (romaine, carrots, and red cabbage)
1/2 Gold'n Plump® Deli Rotisserie Chicken, meat removed and chopped (about 2 cups)
2 oranges, peeled, halved lengthwise and cut into 1/4-inch slices
1/2 red onion, cut into thin slices
1/2 cup honey-roasted peanuts
Stir together all dressing ingredients in a small bowl.
To make salad, arrange 1/4 of romaine blend on each of 4 dinner plates. Top with 1/2 cup chicken, 1/4 of orange slices and red onion, and 2 tablespoons peanuts. Drizzle each with 1/4 of dressing
1 Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.
Any flavor of Gold’n Plump® Deli Rotisserie Chicken may be used.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories400
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Calories from Fat42%
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Total Fat19g
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Saturated Fat4g
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Total Carbohydrate37g
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Protein21g
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Sugars30g
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Cholesterol70mg
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Dietary Fiber4g
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Sodium580mg
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- DAILY VALUE
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Vitamin A61%
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Vitamin C92%
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Calcium7%
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Iron6%
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- DIETARY EXCHANGES
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Starch/Bread.5
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Fat2
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Vegetable1
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Fruit1.5
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Lean Meat2.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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